December 19^th 2010By Tamar Genger MA, RD

May 12^th 2011By Jamie Geller

Is there any cuisine more traditionally American-Jewish than Chinese food? American Jews have embraced far eastern foods to such an extent that it seems just as natural to run to the Chinese takeout as the kosher deli. Once considered an exotic and rare alternative, today most cities with a significant Jewish population can boast at least one Chinese restaurant.

December 22^nd 2011By Shifrah Devorah and Zipporah Malka

March 7^th 2011By Eating Well

Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.

March 7^th 2011By Eating Well

An Asian twist to an old favorite—salmon. Out with the old and in with new. Combine miso, mirin, soy sauce and ginger, and you get a rich and delectable Japanese-style glaze for salmon (or chicken, tofu, etc.). These versatile ingredients last for months in the refrigerator and add incomparable flavor.

August 24^th 2011By Eating Well

We use a generous amount of fiber - and vitamin C - rich bean sprouts in this quick stir-fry that combines tender cubes of salmon and a rich black bean-garlic sauce. Make it a Meal: Serve with store-bought crepes and plum sauce.

March 7^th 2011By Eating Well

Add any vegetables that suit your fancy to this Asian-inspired kosher chicken soup and serve over noodles for a hearty meal. What is so obliging about this hearty chicken soup is that you can add any vegetables that suit your fancy: Napa or Savoy cabbage, mushrooms, Chinese broccoli, broccolini, onions, leeks, mustard or turnip greens, celery or whatever tickles your bonnet. Just be sure that you don't overcook the vegetables. Spice it up with Asian-style chili sauce, such as sriracha, and/or serve the soup over noodles to make it a more substantial main dish.